310. POTATO SOUP A LA CREME.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
Soup Base
Finishing
Serving Suggestion
Instructions (10)
  1. Cleanse, peel, wash, and slice up about twenty large-sized good potatoes.
  2. Put the potatoes into a stewpan with one large onion and one head of celery, also sliced up.
  3. Add four ounces of fresh butter, a little pepper, salt, and grated nutmeg.
  4. Set them to simmer on a slow fire, stirring them occasionally, until they are nearly dissolved into a kind of purée.
  5. Then add to them three pints of good white consommé.
  6. After having allowed the potatoes to boil gently by the side of a moderate fire for half an hour, pass them through the tammy.
  7. Having removed the purée into a soup-pot, add, if requisite, a little more consommé.
  8. Set the purée on the fire to boil gently by the side of the stove, in order to clarify it in the usual manner required for other purées of vegetables.
  9. Just before sending to table, add a pint of boiling cream, a pat of fresh butter, and a little pounded sugar.
  10. Serve the fried crusts with this soup.
Original Text
310. POTATO SOUP A LA CREME. CLEANSE, peel, wash, and slice up, about twenty large-sized good potatoes. Put them into a stewpan with one large onion, and one head of celery also sliced up; add four ounces of fresh butter, a little pepper, salt, and grated nutmeg; set them to simmer on a slow fire, stirring them occasionally, until they are nearly dissolved into a kind of purée. Then add to them three pints of good white consommé, and after having allowed the potatoes to boil gently by the side of a moderate fire for half an hour, pass them through the tammy, and having removed the purée into a soup-pot, add, if requisite, a little more consommé, and set the purée on the fire to boil gently by the side of the stove, in order to clarify it in the usual manner required for other purées of vegetables. Just before sending to table, add a pint of boiling cream, a pat of fresh butter, and a little pounded sugar. Serve the fried crusts with this soup.
Notes
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